BBQ Ribs
BBQ ribs start with a rack of pork spare ribs rubbed generously with a blend of paprika, brown sugar, garlic powder, and black pepper, then rested overnight so the seasoning penetrates the meat. Low-and-slow cooking at around 130 degrees Celsius for two or more hours dissolves the connective tissue until the meat slides cleanly off the bone. The dry rub caramelizes against the rendered fat into a sticky, darkened crust that carries most of the concentrated flavor. A final glaze of barbecue sauce adds smoky sweetness and a faint vinegar tang that keeps each bite from tipping into one-note richness. Served alongside coleslaw or grilled corn, the pairing offsets the deep, heavy character of the ribs.
Adjust Servings
Instructions
- 1
Remove the membrane from the ribs and pat them dry.
- 2
Mix paprika, brown sugar, garlic powder, salt, and pepper, then coat the ribs evenly.
- 3
Wrap the ribs tightly in foil and bake at 150C for 2 hours.
- 4
Combine barbecue sauce and vinegar, then brush over the ribs.
- 5
Bake at 200C for 15-20 minutes more to caramelize the surface.
- 6
Slice and serve with extra sauce.
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